Mérieux NutriSciences Online Training Academy

Reduction of Listeria within food production facilities are discussed in this video. Areas of control include hygiene, raw material receiving, raw to finished product contamination, maintenance tools, and shipping. Also discussed are proper cleaning strategies, reduction of water within the facility, environmental sampling and corrective actions. Reduction of Listeria in food production facilities Proper cleaning and disinfection of food contact tools and equipment Proper hygiene with frock and glove replacement Your purchase include a blank certificate for documenting employee training. Also available in Spanish. Read more

While Salmonella is known to be associated with meat based operations, it is also a hazard in dry food facilities as well. It can enter through raw ingredients, ventilation, and pests, and be spread through the plant by shoes, forklift and cart wheels, and contaminated clothing. This video shows how to reduce Salmonella by reducing water in food processing facilities, proper cleaning and drying of equipment, and dry cleaning techniques. Wet and dry food processing facilities are at risk for Salmonella contamination Salmonella can enter through raw ingredients and persist in the environment Proper cleaning and drying of equipment Your purchase includes a blank certificate to document employee training. Also available in Spanish. Read more

The global coronavirus situation is sending shock waves through the country. The uncertainty and sudden disruption has created a need for manufacturers to adapt their business practices and business continuity plans to address increased demand of food in the marketplace.  This webinar discusses best practices on managing the coronavirus situation and how food manufacturers can respond to recent developments.  Dr. Tim Freier, Mérieux NutriSciences' VP of Scientific Affairs and Microbiology, and Dr. Tracie Sheehan, Mérieux NutriSciences, VP of Technical Services, discuss:  The science behind the virus and what researchers know today about its behaviors Guidance from regulatory officials (FDA, CDC, USDA, and CFIA)  Best practices for food manufacturers including monitoring activities, cleaning and sanitation protocols, employee hygiene, visitor policies, and business continuity. Mérieux NutriSciences response to the crisis     Note: This webinar was recorded on March 26, 2020. This FREE resource is available for 60 days per user.  Read more

This very detailed video discusses proper employee hygiene practices and what to do if employees are ill. Personal hygiene habits, correct hand washing procedures, jewelry, and proper use of hair and beard nets are addressed. Good Manufacturing Practices (GMPs) and prevention of product contamination are also discussed. Personal hygiene and proper frock and glove usage Good Manufacturing Practices (GMPs) Prevention of product contamination Your purchase includes a facilitator's manual, a quiz packet, and certificates for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read more

This recorded one-hour webinar is designed to equip food production professionals with essential skills in swabbing techniques for detecting microbial contaminants.  In this session, participants will learn the importance of environmental monitoring and how to effectively implement swabbing protocols to maintain food safety standards.  This course is available to you for 6 months from date of purchase. Read more

Environmental Monitoring Implementation Practices and Procedures  An Aseptic Swabbing Techniques Training Program for Sampling the Environment and Equipment Environmental monitoring is an important component in a food safety program. An environmental monitoring program helps companies measure the effectiveness of contamination control measures, such as good manufacturing practices (GMPs) and sanitation in the food processing environment. A well designed environmental monitoring program can be used to detect the presence of foodborne pathogens and indicator microorganisms on food equipment, food contact surfaces, non-food contact surfaces and in the food facility environment. While sampling protocols and techniques vary among companies, this program will provide you with practical guidelines to ensure best practices. The 10 part training program was also specifically designed to enable you and your manager to discuss the specific details of your sampling program. Lesson Topics: Microbiological Concerns and Monitoring Importance of Employee Hygiene and Protective Gear Preparation of Supplies for Sample Collection Preventing Cross-Contamination Overview of the Environmental and Equipment Monitoring Program Aseptic Swabbing Techniques Using Sponges Aseptic Swabbing Techniques Using Cotton Tip Swabs Sampling Varied Surfaces Procedures to Ship Samples Appendix A. EnviroMap This course will be available to you for 1 year from the date of purchase.​ Looking for this training in Spanish? Click here. Read more